Most people are only ill for a few days, but it can lead to long-term health problems, including irritable bowel syndrome and Guillain-Barre syndrome, a serious condition of the nervous system.

Chicken preparation advice

Cover and chill raw chicken

Store it at the bottom of the fridge to prevent juices dripping onto other foods

Don't wash raw chicken

Thoroughly wash all utensils, chopping boards and surfaces used while preparing raw chicken

Cook chicken thoroughly - there should be no pink meat and juices should run clear

It can also kill. Those most at risk are children under five and older people.

FSA chief executive Catherine Brown said: "Although people tend to follow recommended practice when handling poultry, such as washing hands after touching raw chicken and making sure it is thoroughly cooked, our research has found that washing raw chicken is also common practice.

"That's why we're calling on people to stop washing raw chicken and also raising awareness of the risks of contracting campylobacter as a result of cross-contamination.

"Campylobacter is a serious issue. Not only can it cause severe illness and death, but it costs the economy hundreds of millions of pounds a year as a result of sickness absence and the burden on the NHS."

She said the FSA was also working with farmers and producers to try to reduce the rate of campylobacter in broiler chicken flocks and with slaughterhouses and processors to minimise the levels of contamination in birds.